Name: Moroccan chicken with sweet potato mash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1kg sweet potatoes cubed; 2 tsp ras-el-hanout or a mix of ground cinnamon and cumin; 4 skinless, boneless chicken breasts; 2 tbsp olive oil; 1 onion thinly sliced; 1 fat garlic clove crushed; 200ml chicken stock; 2 tsp clear honey; juice ½ lemon; handful green olives pitted or whole; 20g pack coriander leaves chopped

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Moroccan chicken with sweet potato mash

Moroccan chicken with sweet potato mash

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.7 out of 5.284 ratingsRate

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Fragrant, tender chicken and creamy sweet potato mash makes a comforting and low-fat midweek meal

Healthy

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A star rating of 4.4 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

1kg sweet potatoes

cubed
2 tsp ras-el-hanout

or a mix of ground cinnamon and cumin
4 skinless, boneless chicken breasts
2 tbsp olive oil
1 onion

thinly sliced
1 fat garlic clove

crushed
200ml chicken stock
2 tsp clear honey
juice ½ lemon
handful green olives

pitted or whole
20g pack coriander

leaves chopped

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Nutrition: per serving

kcal460
fat9g
saturates2g
carbs59g
sugars18g
fibre7g
protein39g
salt1.11g

low

Method

step 1

Boil the potatoes in salted water for 15 mins or until tender. Mix the ras el hanout with seasoning, then sprinkle all over the chicken. Heat 1 tbsp oil in large frying pan, then brown the chicken for 3 mins on each side until golden.
step 2

Lift the chicken out of the pan. Add the onion and garlic and cook for 5 mins until softened. Add the stock, honey, lemon juice and olives, return the chicken to the pan, then simmer for 10 mins until the sauce is syrupy and the chicken cooked.
step 3

Mash the potatoes with 1 tbsp oil and season. Thickly slice each chicken breast and stir the coriander through the sauce. Serve the chicken and sauce over mash.

RECIPE TIPS

LAMB WITH HARISSA SAUCE

Make mash as before. Season 4 lamb steaks, brown for 5 mins, then remove and keep warm. Soften the onion and garlic, then add 1 tbsp harissa. Stir in the honey, lemon, olives, 400g can chopped tomatoes and a splash of stock. Simmer until thickened. Slice the lamb and serve over the mash, topped with the sauce.

Recipe from Good Food magazine, October 2010

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A star rating of 4.7 out of 5.284 ratings

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